You all know, if you ever planted zucchini, that it grows like a weed. One plant often yields too much zucchini for one family to eat. Everyday I go out to my garden and there is another zucchini ready to be picked. Many ways that I use my zucchini are - grilling them with other vegetables, use them in soups, putting them through my Veggetti slicer to make veggie spaghetti, ratatouille, I stuff them, I fry/bake them and I make chocolate zucchini bread, that is delicious.
In a previous blog (2/9/14) I posted a recipe for regular chocolate zucchini bread. If you haven't checked it out yet, please do it's great! In this blog today, I tweaked the recipe a little to make it vegan, so my son would eat it. The recipe came out great, the only difference is that the bread did not rise as high. The flavor and texture of the cake was not compromised, it just didn't rise as high because I did not use eggs. I substituted golden omega fine textured ground flaxseed (meal) mixed with water for the eggs.
Recipe below.
To print recipe, click on it, highlight and print.
Grated my zucchini, and I used walnuts this time instead of chocolate chips. Chocolate chips whether dark, semi-sweet or milk chocolate, have milk fat in them and he won't eat them, he is a committed vegan, little bugger!
My bag of golden omega flaxseed (meal). It's ground up and has a fine texture. You can't taste it or see it, so don't worry about not liking it. It is also very good for you.
I used 2 tablespoons of flax meal and mixed it with 6 tablespoons of water. This equals the same as 2 eggs.
Cocoa powder makes it chocolate flavored.
Mixing the dry ingredients.
Mixing the wet ingredients.
Add the zucchini and stir.
After combining the wet and dry ingredients together, I use Baker's Joy to spray my pans. It is made from soybean oil and flour. Pour batter into loaf pan or pans. I have an extra long loaf pan, it's great for bigger batters, could also be the reason for the flatness of the bread, hmmmm......
Bake at 350 degrees for about an hour....
And look how good that looks!
And it tastes even better.
Vegan Chocolate Walnut Zucchini Bread
Ingredients
1 1/2 cups raw grated green zucchini
1 cup unbleached white flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 tablespoons fine texture ground flaxseed (meal)
6 tablespoons of water
1/2 cup canola oil
1/2 cup cane sugar
1/2 cup brown sugar
1 teaspoon vanilla
1/2 cup chopped walnuts tossed in 1 teaspoon flour (so they don't sink to the bottom of the pan)
Directions
Preheat oven to 350 degrees. Grease pan with canola oil (or vegetable shortening) and flour, set aside.
Use a food processor (if you have one) or a box grater, and grate the zucchini on the side that looks like the rain drop, until you have 1 1/2 cups of zucchini. Do not drain or squeeze the zucchini dry, you need the moisture for the bread.
In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, salt, cinnamon and allspice, set aside.
Mix together the 2 tablespoons of flaxseed and the 6 tablespoons of water, let it sit for about 5 minutes before adding to the wet ingredients. In the bowl of an electric mixer on medium speed, beat the oil, sugar, brown sugar, flaxseed mixture, and vanilla until combined. Shut the mixer off and stir in the zucchini. Turn the mixer on medium speed and add the flour mixture and beat until all is combined, scraping bottom and sides and it is mixing. Fold in the walnuts with a wooden spoon.
Pour batter into prepared pan. Bake until a toothpick or cake tester comes out clean, about 50 -60 minutes depending on your oven. When bread is done, place pan on wire rack and cool for 5 minutes. Remove from pan and cool completely before slicing. This bread can be frozen, wrap tightly in plastic wrap then in foil.
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